Preheat over to 400F.
Combine ¼ cup oil and contents of tomato cans.
Place in high hotel plan and roast for 2 hours, checking constantly.
Combine, onions, chilis, garlic, ¼ cup oil, carrots, celery, and cook on medium heat in large stock pot. Stir, stir, stir!
When vegetables become soft (10-15 minutes) add veggie broth – veg broth at room temp is a good idea.
Stir, add tomato, tamarind, soy, and salt.
Let simmer for 1 hour – add rice. Add cilantro and basil.
Let cool in ice bath – rice will soften in pot.
Later, puree contents of stock pot in blender or use a hand held job.
Pass puree through chinois – you now have bisque.
